Big flavor, light texture: Try this easy, moist keto lemon mug cake with a deliciously zingy lemon glaze. It contains only 6 ingredients and cooks in 90 seconds.
This flavorful keto mug cake is a new favourite of mine and I have made it several times already.
It is an almond flour sponge cake with a moist yet light and airy crumb texture and it is packed with zingy lemon flavor. I have topped it with a creamy lemon glaze.
Think of this cake as a super-speedy cheat's version of this Keto Lemon Pound Cake.
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🌟 Why You'll Love This Recipe
- This cake is ready from scratch in 3 minutes. It is brilliant as a spontaneous treat or as a last-minute dessert.
- It is naturally gluten-free and keto friendly with only 2.7g net carbs per portion.
- I shared the cake in the recipe video with a diabetic neighbour who popped by. She thought it was "divine". But, my carb-loving children also enjoyed the taste. This is a sugar free dessert that does not taste sugar free!
Ingredients
You only need 6 ingredients!
- Almond flour - I've made this cake with both super-fine almond flour and with ground almonds. When using almond meal or ground almonds, add 1-2 additional tablespoons.
- Heavy cream - also called double cream. We are using this instead of butter.
- Powdered sweetener - I used powdered erythritol. You can also use monk fruit sweetener or erythritol blends such as Swerve. Xylitol and allulose work as well.
- Egg - large
- Lemon juice - Fresh lemon juice tastes best. However, bottled lemon juice will also work.
- Baking powder
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Mix the dry ingredients - almond flour, powdered sweetener and baking powder in a small bowl.
Step 2: Add the wet ingredients - lemon juice, cream and an egg. Mix with a fork until combined.
Step 3: If you want to turn the cake out onto a plate later, transfer the cake batter into a well-greased bowl or ramekin. Or, separate the mix into 2 mugs.
If you want to eat it straight from the bowl, microwave in the bowl you mixed the batter in.
Step 4: Microwave on high for 90 seconds.
Step 5: Turn the keto lemon mug cake out onto a plate and top with lemon drizzle glaze.
Or, enjoy it straight from the bowl!
Top Tip
I've had my fair share of microwave mug cake accidents! If your mug, ramekin or dessert bowl is too small, the batter will overflow as it rises and make a mighty mess.
It's important that your vessel has a volume of at least 200 millilitres and is wider rather than narrow and tall. Mugs or ramekins should not be filled with batter more than half. Always have a few fingers of free space between the batter and the rim.
Recipe FAQs
Use coconut cream or coconut oil instead of the cream.
No, you would have to change other parts of the recipe too. Make my coconut flour mug cake and add lemon.
It's not necessary for the recipe. However, I think it makes the cake taste even better.
Variations
Here are ideas how you can change up the recipe:
- Poke little holes into the finished cake. When you pour over the glaze it sinks into the holes and makes the cake even more moist.
- Add 1 teaspoon of poppy seeds.
- Grate lemon zest into the batter.
- Add a few blueberries or raspberries into the batter.
- Use lime instead of lemon
- Blend the egg with an electric mixer until double in size and pale in colour. This will make for an even lighter sponge.
- Add a cream cheese frosting (2 tablespoon cream cheese, 1 teaspoon sweetener and a little lemon juice)
- Top with sugar free whipped cream
Microwave Timings
My microwave operates at 900 watts and my cake took 90 seconds to cook. Here's a quick overview of recommended baking times for this sugar free lemon mug cake recipe:
- 600W = low power. 110+ seconds.
- 800W = 100 seconds.
- 900W = 90 seconds.
- 1000W = 80 seconds
- 1200W = 60-70 seconds.
After these times, check whether the cake is done. If it's still undercooked, add increments of 10 seconds.
Oven Instructions
To make this cake in the oven, bake for around 12-15 minutes at 180 Celsius (160C fan) or 350 F (320F fan assisted). Test with a toothpick of knife to make sure it's fully cooked.
Baking in 2 ramekins means less oven time, using one larger ramekin will increase the baking duration.
Storage
Refrigerator: Store leftovers in the fridge for up to 4 days.
Freezer: All almond flour cakes are suitable for freezing. Freeze for up to 3 months.
Related Recipes
I adore mug cakes. My first attempt at making a cake in the microwave was this divine low carb Christmas pudding.
Since we don't eat Christmas food all year round, I expanded my repertoire quickly. Try this keto chocolate mug cake, my vanilla keto mug cake or this divine keto peanut butter mug cake. Here are more keto mug cakes to try:
- Keto Blueberry Mug Cake4 Minutes
- Keto Lava Mug Cake4 Minutes
- Cinnamon Swirl Coconut Flour Mug Cake4 Minutes
- Keto Mug Cheesecake (Microwave Recipe)8 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Lemon Mug Cake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
For the cake
- 4 tablespoon almond flour extra fine, or 5-6 tablespoons ground almonds
- 2 tablespoon heavy cream
- 1 ½ tablespoon powdered sweetener
- 1 egg
- 2 tablespoon lemon juice
- ½ teaspoon baking powder
For the glaze
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- squeeze of lemon juice
- 1 tablespoon powdered sweetener
Instructions
Cake
- Grease 2 ramekins, mugs or 1 microwave-safe bowl with melted butter. I used a glass dessert bowl.
- Mix all dry ingredients - almond flour, sweetener and baking powder - in a separate bowl.
- Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add more almond flour.
- Transfer batter into your bowl or mugs and level the top.
- Microwave on high for 90 seconds.
- Turn upside down onto a plate once cooled or enjoy straight from the bowl.
Glaze
- Melt the butter, then stir in the cream, lemon juice and sweetener.
- Let cool until the glaze begins to thicken. Spoon or pour over cake.
Video
Notes
- 600W = low power. 110+ seconds.
- 800W = 100 seconds.
- 900W = 90 seconds.
- 1000W = 80 seconds
- 1200W = 60-70 seconds.
Thecla
Yessss,
this is very delicious. I made it just as a treat in the afternoon. Will make it more often.
Thanks for this recipe.
Lorna
I recently had to reduce my intake of sugar and found your recipes amazing and help with my need for some sweet treats. Your sugar free lemon dessert cake was delicious, especially with the syrup!! Do you have any sugar free coffee desserts?? Thought next time I would try and adapt the lemon cake that is so light and enjoyable. Thank you!
Katrin Nürnberger
I think you can quite easily replace the lemon juice with coffee. Maybe also add 1 tsp of cocoa powder. Should work well!
Irma
Love this cake! I gave the second one to my sister, who is pre-diabetic, to show her that dessert can be low carb. She loved it, too!
Shaista Abdullah
Delicious and moist and lemony.... thank you for sharing this
AL
Hi I just made your chicken soup which was amazing so thought I'd look at other recipies. This cake looks great but I can't tolerate any alternative sweeteners ( I've tried them all - even ones I exported from the US at great expense!) My stomach struggles with them all. What would you recommend re maple sryup or something like that? How much could I substitute? I know the point of your site is "sugar free" but I'd really appreciate any suggestions.
Katrin Nürnberger
I think you could try using either maple syrup or coconut sugar. And try to use as little as possible... plus eating sweets only as part of a meal and not separately to reduce blood sugar spikes.
Linda Swoveland
I have everything I need to make this lemon mug cake except, almond flour and double heavy cream. I've actually never heard of
(double) heavy cream. I hope that I'm able to find it.
I don't need to lose weight but I'm on a low carb diet for type 2 diabetes. I'm craving something sweet. This cake will certainly satisfy my sweet tooth.
Thank you
Ruth Baucom
Wow this might be the fluffiest cake I’ve made since being on keto. Can’t believe I made it in the microwave.
Katrin Nürnberger
I would do 180 C / 350 F and about 12 minutes. Then check if it's done!
Paulette
Hi before I try this can you please let me know how much in grams or millilitres is the term “ tablespoon”please? I don’t actually have a tablespoon in my flat - only dessert spoons but I do have a scales and a measuring jug!
Looking forward to trying it out but rather nervous as I am no cook!
Katrin Nürnberger
1 tbsp almond flour = 6 grams. 1 tbsp liquid = 14 grams. 1 tbsp sweetener = 12 grams. Hope this helps: )
Paulette
Thanks,, it worked like a dream and is delicious. Can’t make enough!
Carol Machen
One of my Husband’s favourite desserts. I add poppy seeds or lemon zest and make double the amount of sauce to go with it, very Yummy
Naomi
Can you use coconut flour instead of almond flour? If so, how much coconut flour do you use for the recipe?
Katrin Nürnberger
The rule of thumb is to use 1/3 of the amount stated for almond flour. In this case, it would be a maximum of 1 1/2 tbsp.